Serves : 4
Prep time: 10 mins; Cook time: 40 mins
Delicately spiced with Indian flavourings, these red lentils make a truly wonderful sauce to serve with chicken.
2 tblsp (30ml) oil
4 chicken portions
8oz (225g) onion, chopped
1 clove of garlic, crushed
4oz (125g) streaky bacon, finely chopped
1 in (2.5cm) fresh root ginger, peeled and finely chopped
8oz (225g) split red lentils
1 red chilli, deseeded and finely chopped
1 tsp (5ml) turmeric
2 tsp (10ml) ground cumin
1 tblsp (15ml) ground coriander
1 pint (600ml) chicken stock
2oz (50g) creamed coconut
1 tblsp (15ml) lemon juice
Salt and pepper
2 tblsp (30ml) chopped fresh coriander
Step One : Heat the oil in a large non-stick sauté pan and brown the chicken well. Remove and drain on kitchen paper.
Step Two : Cook the chopped onion and crushed garlic for 5 mins. Add the streaky bacon and cook for a further 3 mins.
Step Three : Stir in the ginger, lentils, chilli, turmeric, cumin and ground coriander and cook for a further 2 mins. Add the stock and bring to the boil.
Step Four : Add the chicken, cover and simmer gently for 25 mins, stirring occasionally and adding a little more stock if necessary, until the chicken and lentils are tender.
Step Five : Grate the creamed coconut and stir into the lentil mixture together with the lemon juice. Adjust the seasoning, heat through and stir in the fresh coriander just before serving.